Aubergine is also called eggplant.
In the old times, humans thought it was poisonous eaten raw but that’s a myth. In fact, it is the flower and the leaves that are poisonous.
The Aubergine came to Europe in the 18th century from Asia.
It is also widely used in oriental cuisine.
It can be stuffed, fried or deep fried.
Our recipe today is Stuffed Aubergines with rice
Ingredients
- 2 smallspoons tomato puree
- 1 box of chopped tomatoes
- 1 tablespoon salt
- A little oregano
- 1 smallspoon kummin
- 1 smallspoon paprika
- A little peppermint
- A little parsley
- Rice
- A little Salvia
- 4 medium Aubergines.
How to prepare Stuffed Aubergines with rice
I take half a cup of rice and soak it for a couple of hours.
Put the rice in a bowl, finely chop the herbs and add them to the rice with everything else.
Scoop out the aubergines flesh and fill them with the rice filling.
Leave it in the fridge for a couple of hours with a plastic wrap over it.
This time I used a couscous pan.
P.S: I used the entrails of the aubergines to also make kefta with the minced meat.
In our recipe you can use them in the filling to stuff the aubergines that’s why make sure that it doesn’t get too dry so the rice won’t be chewy.
Do not press the filling too hard into the aubergines so the rice finds room to “grow”.
Stuffed Aubergines with rice
Course: Rice RecipesCuisine: TunisianDifficulty: Medium4
servings15
minutes40
minutes80
kcal55
minutesOur recipe today is Stuffed Aubergines with rice
Ingredients
2 smallspoons tomato puree
1 box of chopped tomatoes
1 tablespoon salt
A little oregano
1 smallspoon kummin
1 smallspoon paprika
A little peppermint
A little parsley
Rice
A little Salvia
4 medium Aubergines.
Instructions
- I take half a cup of rice and soak it for a couple of hours.
Put the rice in a bowl, finely chop the herbs and add them to the rice with everything else. - Scoop out the aubergines flesh and fill them with the rice filling.
Leave it in the fridge for a couple of hours with a plastic wrap over it. - P.S: I used the entrails of the aubergines to also make kefta with the minced meat.
In our recipe you can use them in the filling to stuff the aubergines that’s why make sure that it doesn’t get too dry so the rice won’t be chewy.
Notes
- Do not press the filling too hard into the aubergines so the rice finds room to “grow”.
Nutrition Facts
4 servings per container
Serving Size142g
Calories80
- Amount Per Serving% Daily Value *
- Total Fat
1g
2%
- Sodium 790mg 33%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
20g
7%
- Dietary Fiber 5g 20%
- Sugars 12g
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by carita
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